Description
Experience a flavor explosion with Smoked Shotgun Shells Bacon! This dish features jalapeño peppers stuffed with a savory mixture of ground meat, cream cheese, and spices, all wrapped in crispy bacon and perfectly smoked for a delicious appetizer or side dish.
Ingredients
Scale
- 12 large jalapeño peppers
- 1 pound of ground beef or sausage
- 1 cup cream cheese, softened
- ½ cup shredded cheddar cheese
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- Salt and pepper to taste
- 12 slices of thick-cut bacon
- Barbecue sauce (optional)
Instructions
- Wash and slice the jalapeños in half lengthwise, removing seeds and membranes.
- In a large bowl, mix the ground beef or sausage, cream cheese, cheddar cheese, garlic powder, smoked paprika, salt, and pepper until well combined.
- Stuff each jalapeño half with the meat and cheese mixture, then wrap each with a slice of bacon, securing with toothpicks if needed.
- Preheat the smoker to 225°F (107°C), then smoke the wrapped jalapeños for about 1 hour, or until the bacon is crispy. Optionally, brush with barbecue sauce during the last 15 minutes.
Notes
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Reheat leftovers in the oven at 350°F (175°C).
- These shells can be frozen for up to 2 months; wrap them tightly for best results.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed jalapeño
- Calories: 220 Kcal
- Sugar: 1g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 50mg